The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 304 pages of information about The Story of Crisco.


April 22

Calcutta Bisque Tomatoes Casino *Asparagus Loaf, Bechamel Sauce Leeks in Butter Roast Potatoes Cherry Salad Cheese Crackers Coffee

Asparagus Loaf_—­Crisco thoroughly a charlotte russe mold, 1/4 size, and line it with cooked tips of asparagus well drained.  Cook together 2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt, dash of pepper, add gradually 1 cup of cream and boil 5 minutes.  Remove from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten.  Turn mixture into mold, set in pan of hot water and cook in a moderate oven about 30 minutes or until center is firm.  Turn loaf on hot dish, arrange about it, little oblong pieces of bread that have been dipped in beaten eggs and milk and browned.  Pour sauce around it and serve at once.


April 23

Julienne Soup Creamed Salsify Patties Mushrooms in Casserole Mashed Potatoes Green String Beans Orange Fritters *Swiss Pudding Coffee

Swiss Pudding_—­1-1/2 cups breadcrumbs, 1 pound apples, 4 tablespoons brown sugar, 2 tablespoons Crisco, and grated lemon rind.  Choose good cooking apples, peel, core, and thinly slice them.  Well Crisco a pint pudding-dish, place some crumbs on bottom, and press some against the sides of dish, put in layer of apples, some sugar, a little lemon peel or any other flavoring preferred, then a few more crumbs, and repeat this until all are used; leaving crumbs for top layer.

Pile mixture up little as it shrinks while cooking.  Place Crisco in small pieces on top.  Bake in moderately hot oven until apples are quite cooked and pudding is browned top and bottom.  Turn pudding out on to flat dish, sprinkle sugar over top.  Serve with boiled custard or cream.  This pudding may be served hot or cold.


April 24

Cream of Pea Soup Ladies’ Cabbage in Ramekins Chestnut Puree Mock New Potatoes *Creamed Beets Banana Salad Marshmallow Pudding Coffee

Creamed Beets_—­Boil 8 medium-sized beets until tender, then remove from saucepan and place them in cold water, rub skins off carefully with hands, cut in 1/2 inch cubes.  Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and 1/2 cup water in which beets were boiled 2 tablespoons cream, 2 tablespoons vinegar, 2 teaspoons sugar, salt and pepper to taste.  Pour sauce over hot beets and serve in hot dish.


April 25

Project Gutenberg
The Story of Crisco from Project Gutenberg. Public domain.
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